- Use Bone-In Mutton: Bone-in pieces like the shank or leg are ideal as they release marrow into the curry, enriching the flavor and texture.
- Patience is Key: The slow cooking process allows the flavors to develop fully. Resist the urge to rush!
- Balance the Spices: Nihari is meant to be flavorful, not overly spicy. Adjust the chili and garam masala to your taste, but ensure the other spices blend harmoniously.
- Ghee Adds Authenticity: Using ghee instead of oil adds an authentic, rich taste commonly found in restaurant versions.
- Resting Time: Let the Nihari rest for about 15 minutes before serving. This allows the flavors to meld together and the gravy to thicken further.
Key Characteristics:
- Rich and Hearty: Nihari has a thick, luscious gravy packed with robust flavors.
- Slow-Cooked: Slow-cooking is key to tenderizing the meat and melding the flavors.
- Spice-Forward: The dish is aromatic and spicy but not necessarily overly spicy.
Mutton Nihari is often a special meal, especially for breakfast in some regions, though it’s now commonly served for lunch or dinner.
